Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 175’C/350’F

Line a baking tray with baking/parchment paper and set aside.

Place your diced potatoes into a bowl, or directly onto your prepared baking tray then drizzle with coconut oil, season with salt and pepper and toss to coat.

Once seasoned, spread your potatoes evenly over your prepared baking tray. Try not to over crowd them, use 2 trays if you need to so they have room to breath (which is what will ensure they get nice and crispy), then roast for 20-30 minutes until they are deliciously golden and crispy. You will want to rotate, shake the tray and give them a bit of a stir around the half way point to make sure they cook evenly on all sides.

Enjoy them as a side with your protein of choice or simply as a tasty, tasty snack drizzled with a little roasted almond and jalapeno pesto or dipped in some of our healthy homemade Asian style BBQ sauce or this creamy, dreamy, 2 minute {paleo} garlic and dill dressing or you could (and should) serve them with some quick and easy carrot and zucchini fritters, an egg or two, some garlicky greens and some avocado for a seriously nourishing breakfast, lunch, dinner or post workout feast.

Enjoy xo

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.